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Balsamic Peach Farro Salad

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Balsamic Peach Farro Salad

5 from 1 vote
Print Recipe
Course Salad, Summer Salad

Equipment

  • salad bowl
  • mason jar
  • Small pot

Ingredients
  

  • 4 cups Packed arugula
  • 1 cup Uncooked farro
  • 6 small Peaches washed & diced
  • 1 can Chickpeas rinsed and drained
  • 3/4 cup Red onion thinly sliced
  • ½-1 cup Crumbled feta or goat cheese
  • ½ cup Chopped pecans or roasted almonds
  • ½ tsp Pink salt

Dressing

  • ½ cup Modena balsamic vinegar
  • ¼ cup Olive oil
  • 1-2 tbsp Pure maple syrup
  • 1 tsp Dijon mustard
  • 1 clove Garlic
  • ½ tsp Dried rosemary leaf
  • ½ tsp Salt
  • ¼ tsp Pepper

Instructions
 

  • Add farro & pink salt to a small pot & cook according to package. Once done, transfer in a shallow dish & place in freezer for 10-15 minutes until completely cooled.
  • Add arugula, cooled & cooked farro, diced peaches, chickpeas, sliced onion, feta cheese & pecans to a large bowl.
  • Blend all dressing ingredients until creamy. Pour over salad before serving and enjoy !

Store leftovers in the refrigerator for 2-3 days.

    Keyword arugula, Chickpea, peach, rosemary
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    5 from 1 vote

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